Long-Roasted Eggplant with Garlic, Labneh and Breadcrumbs
•5 tbsp PURA olea organic extra virgin olive oil
•1 cup labneh
•2 tbsp lemon juice
•2 garlic cloves
•3 tbsp breadcrumbs
•Preheat the oven to 425 F.
•Using a knife, make slits into the cut side of each eggplant.
•Place the eggplants on a rimmed baking sheet and drizzle with 2 tbsp PURA olea organic extra virgin olive oil.
•Place in the oven and roast.
•Bake 40 to 45 min.
•Heat 2 tbsp PURA olea organic extra virgin olive oil in a large skillet over medium heat.
Add the garlic. After 1-2 minutes, add breadcrumbs and cook until the bread is golden brown.
•In a small bowl, mix labneh, lemon juice, salt and black pepper.
•Smear it onto the bottom of a large serving plate.
•Place the eggplants on seasoned labne.
•Scatter with the crispy breadcrumbs and drizzle some PURA olea extra virgin olive oil.
BON APPETIT 👌🏼
Watch the video from: https://www.instagram.com/p/CcYrStBpxtU/
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